Lebanese Style Lamb and Herby Sumac Bulgur

Updated at: Wed, 16 Aug 2023 16:16:50 GMT

Step 1

Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the carrots, quarter lengthways and chop into 3cm long batons (no need to peel). Roughly chop the dill (stalks and all). Roughly chop the prunes.

Step 2

Pop the carrots onto a baking tray, season with salt and pepper, then toss to coat. Pop on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through.

Step 3

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, bring to the boil and stir in the bulgur wheat and half the chicken stock paste. Bring back up to the boil, simmer for 1 min, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 4

Meanwhile, heat a large frying pan (no oil) on medium-high heat. Once hot, add the lamb mince. Season with salt and pepper and cook until browned, 5-6 mins. Use a spoon to break up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Lower the heat to medium and add the onion. Cook until soft, 4-5 mins. Stir in the garlic, tomato puree and shawarma spice mix. Cook for 1 min more.

Step 5

Add the water for the lamb (see ingredients for amount), along with the remaining chicken stock paste and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick, 5-7 mins. Season to taste with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle. Meanwhile, in a small bowl, mix the yoghurt with half of the dill. Season with salt and pepper.

Step 6

Fluff up the bulgur wheat with a fork and stir through the sumac and the remaining dill. Serve in bowls with the Lebanese style lamb on top. Finish with some roasted carrots and a spoonful of dill yoghurt. Enjoy!

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